Mini Banana Cream Pies

Mini Banana Cream Pies

Ingredients:

For the  Crust:

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted  butter, melted

For the Filling:

• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/2 teaspoon salt
• 3 cups (720ml) whole milk
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2-3 ripe bananas, sliced

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional banana slices for garnish
• Optional: Drizzle of caramel sauce

Instructions:

Make the Crust:

• Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
• Prepare the Crust:
  • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
• Form the Crust:
  • Press the mixture evenly into the bottoms and up the sides of a muffin tin to form mini pie crusts. You can use the bottom of a small glass to press the crumbs firmly.
• Bake:
  • Bake the crusts for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool completely.

Make the Filling:

• Combine Dry Ingredients:
  • In a medium saucepan, whisk together the sugar, cornstarch, and salt.
• Add Milk:
  • Gradually whisk in the milk until the mixture is smooth.
• Cook the Filling:
  • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
• Temper the Eggs:
  • Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg yolks, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan, whisking constantly.
• Cook Again:
  • Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil again. Boil for 1 minute, then remove from heat and stir in the butter and vanilla extract.
• Cool the Filling:
  • Transfer the filling to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Assemble the Mini Pies:

• Fill the Crusts:
  • Once the crusts and filling are cooled, spoon a small amount of filling into each crust. Place a few banana slices on top of the filling, then cover with more filling, smoothing the tops.
• Chill:
  • Refrigerate the mini pies for at least 2 hours, or until set.

Make the Whipped  Cream:

• Beat the Cream:
  • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Decorate and Serve:

• Top with Whipped Cream:
  • Just before serving, top each mini  pie with a dollop of whipped cream.
• Garnish:
  • Garnish with additional banana slices and a drizzle of caramel sauce, if desired.

Enjoy these delightful mini banana cream pies!